White Bean & Veg Soup
Prep
5 min
Cook
25 min
Total
30 min
Servings
4
Ingredients
- 1 12 oz canWhite beans
- 2 TbspBetter than bouillon paste
- 3 Large carrots
- 4 Celery ribs
- 1 Onion
- Fresh garlic
- 2 Yellow potato
- Lemon juice and zest
- Salt & Pep
- Olive oil
Instructions
In the bottom of a stock pot, sautee the garlic and onion in a splash of olive oil. Add the carrots, celery, and potatoes.
Add the Better Than Bouillon to a mug and fill halfway with boiling water. Using an electric kettle is easiest. With a fork or whisk, mix it up. Pour mixture into the pot, fill pot 2/3 with more boiling water and add the white beans.
After about 10 mins, take a mugful of the soup out and blend it with an immersion blender. Dump back in to the soup, and grab another mugful. Repeat for 3 full mugs.
Turn off heat. Add lemon zest and juice to taste. Add salt & pepper to taste. Serve with grated parm, red pepper flakes, and more lemon juice (best eaten out of a mug).
weeknightvegetarianveganintermediate